"Gliadin" Example Sentences
1. Gliadin proteins play an important role in the structure of wheat dough.
2. People with celiac disease have an immune response to gliadin.
3. The gliadin content in wheat can vary depending on the cultivar.
4. Gluten, which contains gliadin, can cause inflammation in the small intestine.
5. Some people have a sensitivity to gliadin without having celiac disease.
6. The gliadin content in spelt is lower than in wheat.
7. Gliadin and glutenin are the two main proteins in wheat gluten.
8. Rye and barley contain similar proteins to gliadin called secalin and hordein.
9. The structure of gliadin allows it to interact with glutenin to form a strong dough.
10. Gliadin can also be found in other grains and pseudocereals like oats, quinoa, and amaranth.
11. The gliadin content in wheat flour can be reduced by certain processing methods like sourdough fermentation.
12. Within the gliadin family, there are different types of proteins with unique structures and functions.
13. Research suggests that gliadin may contribute to intestinal permeability or "leaky gut" in some people.
14. The amount of gliadin in commercial bread products can vary widely.
15. Some gluten-free products may contain small amounts of gliadin due to cross-contamination during processing.
16. Gliadin peptides can also trigger immune reactions in some people with non-celiac gluten sensitivity.
17. Technically, gliadin refers to the alcohol-soluble fraction of wheat gluten, while glutenin is the insoluble fraction.
18. Some gluten-free flours, like rice flour, are naturally lower in gliadin and glutenin.
19. There is ongoing research into the potential health effects of gliadin peptides on individuals without celiac disease.
20. The gliadin content in spelt pasta is higher than in spelt flour.
21. Gliadin peptides can also disrupt the barrier function of the gut in animal models.
22. Certain genetic variations in the HLA-DQ2 and HLA-DQ8 genes are associated with an increased risk of developing celiac disease in response to gliadin.
23. An enzyme called transglutaminase can modify gliadin proteins to make them more immune reactive.
24. Researchers are investigating the potential of immunotherapy to treat celiac disease by modifying the immune response to gliadin.
25. Gliadin proteins can also play a role in bread staling or retrogradation.
26. Some studies suggest that gliadin may contribute to the development or exacerbation of other autoimmune conditions in susceptible individuals.
27. Gliadin peptides can also bind to opioid receptors in the brain and potentially influence some behaviors.
28. The gliadin content of bread can be affected by the length of kneading or fermentation time.
29. There is some evidence that gliadin may be involved in the pathogenesis of neurological conditions like gluten ataxia and schizophrenia.
30. Some proteins in gliadin may have antioxidant or antibacterial properties, depending on their structure and location in the wheat kernel.
Common Phases
1.
Gliadin is a protein found in wheat;
2. People with celiac disease are intolerant to
gliadin;
3. Gluten-free diets exclude foods containing
gliadin;
4.
Gliadin can trigger an immune response in the gut;
5. Some individuals experience symptoms after consuming
gliadin;
6.
Gliadin can interfere with the absorption of nutrients;
7.
Gliadin is commonly used in the food industry as a binder;
8. Research has shown that
gliadin may play a role in neurological disorders;
9.
Gliadin can be detected in various foods, including bread, pasta, and beer;
10. Avoiding
gliadin is crucial for people with gluten-related disorders.